Filet Mignon with Red Wine Reduction

🕒 Prep: 10 min
🔥 Cook: 11 min
🍽 Serves: 2
★★★★★
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Filet mignon with red wine reduction is a dish that elevates any dinner into a special occasion. Known for its tenderness, this recipe pairs the rich flavors of beef with a luscious, savory sauce, making it a sumptuous choice for a date night or a celebratory meal at home.

Ingredients for Filet Mignon with Red Wine Reduction

The star here is, of course, the filet mignon. Known for its buttery tenderness, it’s the perfect canvas for our sauce. The olive oil helps achieve that beautiful brown crust during searing. Don’t skimp on the salt and freshly ground black pepper — they enhance the steak's natural flavor. For the sauce, a good red wine like Cabernet Sauvignon adds depth, while beef stock provides a savory foundation. Butter and minced garlic bring richness and aroma, and fresh thyme leaves add a hint of earthiness to finish.

Tips & Tricks

  • Ensure your steaks are at room temperature before searing for even cooking.
  • If you don’t have an oven-safe skillet, sear the steaks and then transfer them to a baking dish.
  • Let the steaks rest after cooking to redistribute the juices throughout the meat.
  • Use a meat thermometer to check doneness if you're unsure — aim for 135°F for medium-rare.

Serving Suggestions

This dish pairs beautifully with creamy mashed potatoes or a simple green salad to balance the richness. A side of roasted asparagus or sautéed mushrooms would also complement the flavors nicely. For wine lovers, serve with the same red wine used in the reduction for a cohesive dining experience.

Frequently Asked Questions

Can I use a different cut of steak?
Yes, but cooking times will vary. Ribeye or strip steak are good alternatives.
What if I don't have fresh thyme?
You can substitute with a pinch of dried thyme, though fresh is preferred for its bright flavor.
Is there a non-alcoholic substitute for wine?
Try using grape juice with a splash of vinegar for acidity, or simply increase the beef stock and add a bit of balsamic vinegar.

Filet Mignon with Red Wine Reduction Recipe Walkthrough

First, preheat your oven to 400°F. This step ensures your oven is ready to finish cooking the steaks after searing. While that’s heating up, season your filet mignon steaks generously with salt and pepper on both sides. This simple seasoning will bring out the best in your meat.

Next, heat up the olive oil in an oven-safe skillet over medium-high heat. You’re looking for a slight shimmer on the oil, indicating it’s hot enough. Place the steaks in the skillet and let them sear for about 3 minutes on each side. You want a nice, brown crust to form, which seals in the juices.

Transfer the skillet to the preheated oven. Cook the steaks for 6 to 8 minutes for medium-rare, adjusting based on your preferred doneness. Once done, remove the steaks from the skillet and let them rest on a plate to keep them juicy.

In the same skillet, you’ll start the sauce. Add the minced garlic, sautéing for about a minute until fragrant but not browned. Pour in the red wine, and use a wooden spoon to scrape up any browned bits from the bottom of the pan — that’s where the flavor is!

Add the beef stock next and bring everything to a simmer. Let the mixture reduce by half; this thickens the sauce and concentrates the flavors. Once reduced, whisk in the butter and thyme leaves. Season with additional salt and pepper to taste. Serve the filet mignon with the red wine reduction drizzled over the top.

Why You'll Love This Recipe

  • Perfectly seared steak with a melt-in-your-mouth texture.
  • A rich, flavorful sauce that enhances rather than overpowers.
  • Quick and easy enough for a weeknight, yet elegant for guests.
  • The aroma of garlic and thyme filling your kitchen — irresistible!

Ingredients

2 (8 oz each) filet mignon steaks
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 cup red wine (such as Cabernet Sauvignon)
1/2 cup beef stock
2 tbsp unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme leaves

Step-by-step Instructions

1. Preheat your oven to 400°F.
2. Season the filet mignon steaks with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the steaks for 3 minutes on each side until a brown crust forms.
5. Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare doneness.
6. Remove the steaks from the skillet and let rest.
7. In the same skillet, add minced garlic and saute for 1 minute.
8. Pour in red wine, scraping up any browned bits from the bottom of the pan.
9. Add beef stock and bring to a simmer.
10. Reduce the liquid by half, stirring occasionally.
11. Whisk in butter and thyme leaves, then season with salt and pepper.
12. Serve the filet mignon topped with red wine reduction.

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